INGREDIENTS:
2 1/4 cups of all-purpose flour
1 tbsp of ground cinammon
1/4 tsp of nutmeg
1 tsp of coarse kosher salt
2 tsp of baking powder
3 sticks of unsalted butter
1 cup of sugar
2 eggs
1/3 cup of finely diced ginger
1 1/2 cups of unsweetened shredded coconuts
1 tsp of vanilla extract
1 tsp of almond extract
1 tbsp of lime juice
1 tsp of finely grated lime zest
1 tbsp of ground cinammon
1/4 tsp of nutmeg
1 tsp of coarse kosher salt
2 tsp of baking powder
3 sticks of unsalted butter
1 cup of sugar
2 eggs
1/3 cup of finely diced ginger
1 1/2 cups of unsweetened shredded coconuts
1 tsp of vanilla extract
1 tsp of almond extract
1 tbsp of lime juice
1 tsp of finely grated lime zest
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment paper or grease lightly.
3. Using an electric mixer, beat the butter and sugar in a large bowl until well blended. Beat in eggs, lime juice, and vanilla extract.
4. Add in the shredded coconut, flour, salt, lime zest, ginger, nutmeg, and baking powder and beat until mixture begins to clump together.
5. Using your hands, form the dough into a ball.
6. Roll out on a lightly floured surgace area until the paste is about 1/4 inch thick.
7. Using a cookie or biscuit cutter (about 2 1/2 inches in diameter), make cutouts and transfer onto prepared baking sheets.
8. Bake in the oven for 20-30 minutes or until golden.
2. Line cookie sheets with parchment paper or grease lightly.
3. Using an electric mixer, beat the butter and sugar in a large bowl until well blended. Beat in eggs, lime juice, and vanilla extract.
4. Add in the shredded coconut, flour, salt, lime zest, ginger, nutmeg, and baking powder and beat until mixture begins to clump together.
5. Using your hands, form the dough into a ball.
6. Roll out on a lightly floured surgace area until the paste is about 1/4 inch thick.
7. Using a cookie or biscuit cutter (about 2 1/2 inches in diameter), make cutouts and transfer onto prepared baking sheets.
8. Bake in the oven for 20-30 minutes or until golden.
